Cumin-Dusted Chicken with Guacamole Sauce

I'm on a Southwestern kick these days it seems. Salmon with chili powder, cumin and orange. Pork tenderloin with molasses, honey and chili powder. I think it's the appeal of bold flavors. Bright spicy smells and tastes that still don't overpower the main ingredient. This is a recipe in that vein. It's a simple, but slightly exotic way to use those frozen chicken breasts you buy at the warehouse club. Some black beans and Spanish rice on the side and you're set! The sauce to go with them could be made on its own for fish, pork or even just tortilla chips.

In a day or two, I'll post another chicken recipe with another sauce so you can have fun mixing and matching to your heart's content...

Cumin-Dusted Chicken Breast with Guacamole Sauce

Guacamole Sauce:
1/4 cup finely chopped green onions
1/4 cup finely chopped parsley
1/4 cup fat-free sour cream
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avocado, seeded and coarsely mashed

Chicken:
2 tablespoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray (or a tablespoon of olive oil)

To prepare sauce, combine first 8 ingredients; set aside.
Preheat oven to 400°.

To prepare chicken, combine sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray or olive oil. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400° for 10 minutes or until done. Serve chicken with sauce.